Go Back
–+ servings
Coconut Chicken Meatballs

Coconut Chicken Meatballs in Creamy Red Curry Sauce

Delicious Coconut Chicken Meatballs in a creamy red curry sauce, perfect for quick weeknights and packed with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 large Egg Can substitute with flaxseed egg for vegan
  • 1 lb Ground Chicken Turkey or plant-based alternatives work
  • 1/4 cup Chopped Fresh Basil Cilantro can be used instead
  • 3 stalks Scallions Thinly sliced; green onions can be used
  • 1 piece Red Serrano Chile Finely chopped; can substitute with jalapeño
  • 3 cloves Garlic Finely chopped, fresh cloves are best
  • 1 tbsp Ginger Peeled and finely chopped; ground ginger as alternative
  • 2 tbsp Red Curry Paste Green curry paste can be used for a different flavor
  • 1 tbsp Fish Sauce Use soy sauce for vegetarian option
  • 1 tbsp Reduced-Sodium Soy Sauce Tamari works for gluten-free
  • 1 tsp Kosher Salt Regular salt can be substituted
  • 2 tbsp Neutral Oil Avocado or canola oil are great choices
For the Sauce
  • 1 medium Carrot Peeled and grated; zucchini can be used
  • 1 tsp Ground Coriander Cumin can substitute
  • 1 cup Low-Sodium Chicken Broth Vegetable broth for plant-based
  • 1 14 Coconut Milk 14-oz can; almond milk as an alternative
  • 1 tbsp Honey Maple syrup is a good vegan substitute
  • 1 cup Frozen Spinach Thawed, or fresh spinach can be used
  • 2 tbsp Fresh Lime Juice Lemon juice can be used instead
  • 2 cups Cooked White Rice Quinoa or cauliflower rice for low-carb

Equipment

  • Mixing Bowl
  • Skillet
  • Spatula
  • Plate

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine the ground chicken, egg, chopped basil, thinly sliced scallions, finely chopped red serrano chile, minced garlic, and ginger. Add red curry paste, fish sauce, reduced-sodium soy sauce, and kosher salt. Mix well until evenly incorporated.
  2. Shape the mixture into small meatballs, about 1-1½ inches in diameter, and place on a clean plate or parchment.
  3. Heat 1-2 tablespoons of neutral oil in a skillet over medium-high heat. Add meatballs in a single layer, cooking for 6-8 minutes, browning on all sides. Remove and set aside.
  4. In the same skillet, add grated carrot and ground coriander, stirring for 2-3 minutes until softened. Pour in chicken broth and coconut milk, bringing to a gentle simmer for 5 minutes.
  5. Stir in honey, thawed spinach, and lime juice. Return meatballs to the skillet and simmer for an additional 5-7 minutes.
  6. Serve the meatballs and sauce over cooked white rice.

Nutrition

Serving: 2meatballsCalories: 320kcalCarbohydrates: 30gProtein: 24gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 680mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Store leftover meatballs in an airtight container for 3-4 days, or freeze for up to 3 months. Reheat by thawing in the fridge and warming gently.

Tried this recipe?

Let us know how it was!